Save A fresh and vibrant bowl featuring juicy grilled shrimp, creamy avocado, sweet corn, and zesty lime over fluffy rice—a perfect light meal for summer.
I love how quickly this meal comes together, especially on a busy weeknight. The combination of juicy shrimp, creamy avocado, and sweet corn makes for a super satisfying and wholesome meal.
Ingredients
- 1 lb (450 g) large shrimp: peeled and deveined
- 1 tbsp olive oil:
- 1 tsp smoked paprika:
- 1/2 tsp garlic powder:
- 1/2 tsp ground cumin:
- 1/2 tsp salt:
- 1/4 tsp black pepper:
- Juice of 1 lime:
- 1 large ripe avocado: diced
- 1 cup cooked corn kernels: (fresh, frozen, or canned and drained)
- 1/2 cup cherry tomatoes: quartered
- 1/4 cup red onion: finely diced
- 1/4 cup fresh cilantro: chopped
- 1 jalapeño: seeded and finely chopped (optional)
- Juice of 1 lime:
- 1/4 tsp salt:
- 2 cups cooked white or brown rice: (warm)
- Lime wedges: for serving
Instructions
- Prepare the Shrimp:
- In a mixing bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Marinate for 10 minutes.
- Grill the Shrimp:
- Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 10 minutes first). Grill shrimp for 2-3 minutes per side, or until pink, opaque, and lightly charred. Remove from heat.
- Make the Avocado Corn Salsa:
- While the shrimp grills, combine avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt in a bowl. Gently toss to mix.
- Assemble the Bowls:
- To assemble bowls, divide rice among 4 bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
As a working mom, I appreciate how quickly this dish can be prepared. It's especially handy when I need a healthy and flavorful meal on a busy weeknight.
Save Required Tools
- Grill or grill pan
- Mixing bowls
- Knife and cutting board
- Skewers (if grilling shrimp)
Allergen Information
- Contains shellfish (shrimp).
- This recipe is gluten-free and dairy-free.
- Always double-check ingredient labels to ensure there is no cross-contamination if serving to those with food allergies.
Nutritional Information (per serving)
- Calories: 385
- Total Fat: 15 g
- Carbohydrates: 38 g
- Protein: 25 g
Save This easy grilled shrimp bowl is a vibrant and healthy meal that's perfect for any occasion. It's a fantastic way to enjoy fresh flavors!
Recipe FAQ
- → How can I keep shrimp tender on the grill?
Marinate shrimp briefly and grill just until pink and opaque to avoid overcooking and maintain juiciness.
- → Can I use frozen corn in the salsa?
Yes, thaw frozen corn and drain well before mixing into the salsa for a sweet, fresh taste.
- → What grains work for the bowl base?
White rice, brown rice, quinoa, or cauliflower rice all create a delicious and satisfying foundation.
- → What other proteins pair well?
Grilled chicken or tofu are excellent substitutions, delivering similar flavors and textures in the bowl.
- → Is this suitable for meal prep?
Yes. Store grilled shrimp, salsa, and rice separately; assemble bowls just before serving for best freshness.
- → How can I make this bowl spicier?
Add extra jalapeño or a dash of hot sauce to the salsa to increase the heat to your preference.